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Baked Flounder with Tomatoes and Basil
- 1 pound very ripe tomatoes, cored, quartered (halved if small)
- 4 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons thinly sliced fresh basil
- Kosher salt, freshly ground pepper
- 4 6-8-oz. boneless flounder fillets
Directions:View on Bon Appetit
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